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Linda's Cravings

It all started when the "pretty one" saw the cooking show on fried Hokkien Mee.
Guess who she is going to call?

Long story short, we drag Pa along to the nearest hawker centre to hunt for fried Hokkien Mee.
We end up eating porridge instead as most stalls were closed on Monday.

Fried Hokkien Mee is also known as Hokkien Prawn Noodle or Sotong Mee.
It is basically braised noodle, so it is crucial you start with a good stock. One will say the stock is the soul to a good Hokkien Mee.
Which may explain why it is not uncommon we hear orders for Hokkien Mee without the prawns or Sotong Mee without the sotong. (lol) If you are like me, who prefer the wet version; have enough stock on hand.
You may use this stock to revive leftover Hokkien Mee the next day. (seriously, I will be surprised there's any balance at all)

The next must-have (to me) is pork lard. It is the way to tastier and fragrant Hokkien Mee.
In short, it simply elevated the Hokkien Mee to a new level.
I know some of you may be uneasy using pork lard but as in everything - in moderation.

One thing I do not enjoy eating Hokkien Mee outside is that the prawns are usually overcooked.
What you want is succulent prawns, not prawn that has become hard and tasteless.
I took care to blanch the prawns till just cooked and tossed it to the noodle just before dishing it out.

I need to have the pork belly as well which I cut into thin strips. Don't bother to substitute it with lean pork, it just won't do.

I have added clams in this recipe for the umami flavour and because I love slurping the sauce from the shells.

1. Add the cubed pork fat into a hot wok. (no need to add oil).
Remove the pork cubes when it turns golden brown and crispy. Set aside

2. In the same wok, add a tablespoon of lard and saute the crushed garlic. Add the prawn heads and shells and fry until fragrant. (I added in my saved uncooked prawn heads and shells in the freezer as well, defrost of course) Add the fried prawn heads and shells into the chicken stock and boil in medium fire for 45 - 60 mins.

3. Add the pork belly into the chicken stock and boil for 30 mins or until it is cooked. Let cool before cutting it into strips.

4. Remove the shells and blanch the squid and prawns in the stock. Remove squid when it turns white/opaque and cut into rings. Remove prawns when it turns pink/red and let cool.

5. Heat up a hot wok and add 2 tablespoons of lard, fry the garlic until fragrant and add the egg.
Quick scramble the eggs until semi cooked.

6. Toss in the yellow noodles, rice vermicelli with the fish sauce/soy sauce, dash of pepper and add 1/3 of the stock to the noodle. Stir fry on high heat for a min.

7. Push the noodle to one side of the wok, add a tablespoon of lard and minced garlic and briefly fry.
At this point, add in the pork belly strips, chives, clams and mixed well with another 1/3 of the stock.
Cover with wok with lid to simmer for 3 mins.

Lets' get straight to the point. I am craving for kimchi and the classic storebought ones won't do for me.
I prefer fresh kimchi (Baechu Geotjeori) which is refreshing and crisper in texture than the classic fermented ones (Bachu Kimchi)
I like that I get to eat it right away.

To have it fresh means I will have to make it myself.

I used dashi for the added umami flavour instead of water.
Brined shrimp paste or cincalok is optional.

The "pretty one" said craving is a serious matter that needs immediate fixing.
She is so right! and for that, I shall be kind and pass her some.

We all love our Kang Kong stir-fried with sambal, a favourite stir-fry.
The Cantonese version, with "Fu Yu" (fermented bean curd) is ideal for those who cannot take spicy.
I remembered having it frequently when we were young.

We were introduced to stir-fried Kang Kong with fermented brown beans in Thailand.
It is a refreshing change from the usual stir fry with sambal for me, and this dish has become one of the favourite stir fries in the family.

It is easy too, just need garlic, some sliced red chillies and good quality brown beans.
To neutralise the saltishness in the beans, I add small cubes of crushed rock sugar during the cooking process.

As with any stir-fry vegetables, the cooking time (tossing time) should be short. You want a lovely dish of crunchy greens not overcooked limp vegetables.

Add a splash of water if you must.
I did not add any water to it as I preferred the gravy/sauce to lightly cling on to my stir-fried vegetables.

Methods:
1. Drained the washed vegetables
2. Heat up a wok and add 2 tablespoons of oil
3. When wok is hot, add the chopped/crushed garlic.
4. When garlic is slightly brown, add in the brown beans paste and sugar, stir-fry until fragrant (about 15 seconds)
5. Add in the Kang Kong and mixed well. (You may add water at this point, but I usually leave it out as I prefer my vegetables not to wet)
6. Turn off the heat, dish up and served immediately

Some women love the bling of jewellery, but I prefer the smell (ok, maybe not all time) noise and colour of the local markets.

The local wet market is a destination for the freshest produce.
I get excited with the wide array of beautiful colours from the vegetables, fruits, fresh seafood and local meat and enjoyed chatting with the vendors and sharing in their pride.

When I travelled, I make it a point to visit the local markets as well. This is where one gets to see and experience a slice of the local culture.
It is no longer a secret that I lug groceries back from the countries I visit.

During a trip to the local wet market, the Red Napa cabbage caught my eyes with its bright purple colour frilled at the edges.
The vendor told me the new vegetable was cultivated last year in Australia and recently brought in to Singapore.
He added that the flavour is slightly different than that of the green variety; it is mild and sweet, not bitter like many other red cabbage varieties.

I have always been keen to try out a new vegetable, exploring various ways to bring out the best of the produce.
I grab hold of one for a colourful take on the cabbage roll.

Don't let the picture fool you, it is easy execution.
It is basically - wraps, fillings and sauce

If you are unable to obtain the purple napa cabbage, the white round type is a great substitute.

The wrap is settled, now we will need a filling for the cabbage.
This recipe calls for a combination of minced beef and pork. You may use one type of meat if you so preferred.

I added saute chopped onions to the meat for texture and the oil(from the saute onion) to keep the meat juicy and from drying out.
Do allow the marinated meat rest in the fridge for about 15 -30 minutes to solidify the fat for easy stuffing.

Now the sauce.
Depends on one preference, one may choose to simmer the cabbage rolls in tomatoes sauce, dashi, vegetable stock or meat stock.
Beef stock was used for this recipe as it happened to be idling in the fridge.

Since this dish keeps well, you can prepare it ahead of time or bring it to a party (as my Japanese neighbour - Maiko did)

By the way, Red Napa cabbage leaves are crisp and crunchy. I know cos I save some for a salad the day after.

I am sure my Japanese neighbour - Maiko will agree with me this is one elegant comfort dish.

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About me

All my favorite memories involved food in some ways. I love food, eating and almost everything that surrounds it. I like the fact that cooking provides the platform in bringing people together, connecting with one another.

I cook because I like to feed people, I like to make people happy. There is nothing like the immediate response I can get when I give someone something delicious.

Cooking is an expression of love, who I am, where I have been, my experiences and it is my pleasure to be able to share my passion with you.